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Pickled Beef, for Present Use

A pickled beef rib cured with garlic, cloves, spices, vinegar, and wine.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Clove and thyme match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 4,108 recipes. Both carry cuminaldehyde, which smells Spicy, cumin. The science ↓

Pickled Beef, for Present Use

Ingredients

Directions

Prepare the beef

  1. Stick the rib of beef with garlic and cloves.

  2. Season the meat with coarse sea salt, Jamaica pepper, mace, and pounded garlic.

  3. Cover the meat with vinegar and Spanish thyme.

Pickle and cook

  1. Turn it every day and add more vinegar if required for a fortnight.

  2. Put it in a stewpan, cover it tightly, and let it simmer for six hours, adding vinegar and white wine.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Clove + thymetop 2% of all pairs
    Smell alikestrong
    Cooked together4,108 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  2. Pepper + thymetop 4% of all pairs
    Smell alikemoderate
    Cooked together11,585 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  3. Garlic + thymetop 4% of all pairs
    Smell alikestrong
    Cooked together5,608 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  4. Clove + peppertop 5% of all pairs
    Smell alikestrong
    Cooked together17,451 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  5. Clove + macetop 6% of all pairs
    Smell alikelow
    Cooked together8,400 recipes

    Shared aroma: methyleugenol (clove, spice).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Rib of beef
Forms the main body of the dish and becomes tender during long simmering.
Vinegar
Acidifies the meat during the fortnight of pickling, adding sharpness and helping to soften its surface.
White wine
Adds acidity and aroma to the liquid as the beef simmers.
Coarse sea salt
Seasons the meat and draws out moisture to help the flavours penetrate.

The step that matters

Simmering covered for six hours. Long, gentle, covered simmering breaks down the tough connective tissue in beef into gelatin, making the meat tender. Boiling hard would toughen and dry the surface, so the lid must be tight and the heat low.

Swap the mace

How well each one fits the dish's main ingredients (beef, garlic, clove, pepper, vinegar, thyme, white wine):

  1. Marjoramfits better
  2. Rosemaryfits better
  3. Tarragonfits better
  4. Macethe original

Fit is the average pairing score against beef, garlic, clove, pepper, vinegar, thyme, white wine. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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